Scallops Provencale Recipe

Name: Scallops Provencale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. sea scallops, thawed (if frozen); 2 Tbsp. butter or margarine; 1 small onion, finely chopped; 1/2 lb. mushrooms, thinly sliced; 1 clove garlic, minced or pressed; 2 medium tomatoes, peeled and chopped; 1/4 c. dry white wine (optional); 2 Tbsp. catsup; 1/2 tsp. each: salt and dried tarragon leaves; 1/4 tsp. dried rosemary; dash of white pepper; 1/4 lb. small cooked shrimp; 2 tsp. white wine vinegar; chopped parsley (for garnish)

Servings: persons

1 lb. sea scallops, thawed (if frozen)
2 Tbsp. butter or margarine
1 small onion, finely chopped
1/2 lb. mushrooms, thinly sliced
1 clove garlic, minced or pressed
2 medium tomatoes, peeled and chopped
1/4 c. dry white wine (optional)
2 Tbsp. catsup
1/2 tsp. each: salt and dried tarragon leaves
1/4 tsp. dried rosemary
dash of white pepper
1/4 lb. small cooked shrimp
2 tsp. white wine vinegar
chopped parsley (for garnish)

1
Rinse and pat dry scallops.
2
Brown scallops lightly in butter in a large frying pan, removing them as they brown and dividing evenly into 4 buttered baking shells or shallow individual casseroles.
3
In same pan, cook onion and mushrooms until onion is soft and begins to brown.
4
Mix in garlic, tomatoes, wine, catsup, salt, tarragon, rosemary and pepper.
5
Bring to boiling.
6
Cover; reduce heat.
7
Simmer 15 minutes.
8
Uncover; reduce heat.
9
Simmer 15 minutes.
10
Uncover and cook until thick, about 3 minutes.
11
Stir in shrimp and vinegar until well combined.
12
Spoon sauce evenly over scallops.
13
Bake at 400u00b0 until sauce bubbles and begins to brown at edges, about 10 minutes.
14
Sprinkle with chopped parsley.

106

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb. sea scallops, thawed (if frozen), 2 Tbsp. butter or margarine, 1 small onion, finely chopped, 1/2 lb. mushrooms, thinly sliced, and more.

Yes, Scallops Provencale falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scallops Provencale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions